Herb-Roasted Chicken with Steamed Rice, Roasted Carrots, and Savory Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Steamed Rice, Roasted Carrots, and Savory Black Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Steamed Rice, Roasted Carrots, and Savory Black Beans

Savor a balanced plate featuring herb-roasted chicken paired with fluffy steamed rice, caramelized roasted carrots enhanced by a drizzle of olive oil, and a serving of savory black beans. This dish marries vibrant flavors and textures for an uplifting, nourishing meal perfect for any time of day.

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NUTRITION

439kcal
Protein
41.8g
Fat
9.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup steamed White Rice

1 medium Carrot

1 tsp Olive Oil

1/4 cup cooked Black Beans

2 sprigs Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and rub with salt, pepper, minced garlic, and chopped rosemary.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken roasts, steam the white rice according to package directions. Keep warm.

  • 5

    Peel (if desired) and chop the carrot into sticks. Toss the carrot with olive oil, a pinch of salt, and pepper. Spread on a separate baking sheet.

  • 6

    Once the chicken is nearing done, add the tray of carrots to the oven and roast them for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Simultaneously, heat the cooked black beans in a small saucepan over low heat until warmed through. Season lightly with salt and pepper.

  • 8

    Plate the meal by placing a serving of steamed rice, topped with sliced roasted chicken, a side of roasted carrots, and a spoonful of warm black beans. Garnish with an extra sprig of rosemary if desired.

Herb-Roasted Chicken with Steamed Rice, Roasted Carrots, and Savory Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Steamed Rice, Roasted Carrots, and Savory Black Beans

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Steamed Rice, Roasted Carrots, and Savory Black Beans

Savor a balanced plate featuring herb-roasted chicken paired with fluffy steamed rice, caramelized roasted carrots enhanced by a drizzle of olive oil, and a serving of savory black beans. This dish marries vibrant flavors and textures for an uplifting, nourishing meal perfect for any time of day.

NUTRITION

439kcal
Protein
41.8g
Fat
9.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup steamed White Rice

1 medium Carrot

1 tsp Olive Oil

1/4 cup cooked Black Beans

2 sprigs Fresh Rosemary

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and rub with salt, pepper, minced garlic, and chopped rosemary.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 4

    While the chicken roasts, steam the white rice according to package directions. Keep warm.

  • 5

    Peel (if desired) and chop the carrot into sticks. Toss the carrot with olive oil, a pinch of salt, and pepper. Spread on a separate baking sheet.

  • 6

    Once the chicken is nearing done, add the tray of carrots to the oven and roast them for about 15-20 minutes until tender and slightly caramelized.

  • 7

    Simultaneously, heat the cooked black beans in a small saucepan over low heat until warmed through. Season lightly with salt and pepper.

  • 8

    Plate the meal by placing a serving of steamed rice, topped with sliced roasted chicken, a side of roasted carrots, and a spoonful of warm black beans. Garnish with an extra sprig of rosemary if desired.